ShareThisTrying to clone the Calypso Crunch cookies from Publix was fun, but the best part about it was I discovered some excellent coconut cookies. So far, my favorite was one from today. It’s adapted from a very highly rated allrecipes.com, but I think the pecans and pineapple make it better. Is it like the Calypso Crunch cookie? No, because it’s still not as candy-like, but I can imagine many people might prefer this homemade cookie over the store-bought. Or at least I’d like to imagine that since I can’t get an exact replica of the store-bought!
Here’s a picture of the dried pineapple I used. If I’d had some, I would have thrown in some dried cherries as well.
Tip: If you have hard time chopping the dried pineapple, try cutting it with kitchen scissors.
Chewy Coconut, Pecan, Pineapple Cookies
1 1/4 cups all-purpose flour (160 grams)
1/2 teaspoon baking soda (2 ml)
1/2 teaspoon salt (2 ml)**
1 stick (4 oz) cool room temperature unsalted butter (114 grams)
1/2 cup packed light brown sugar (100 grams)
1/2 cup granulated sugar (96 grams)
1 egg
1/2 teaspoon vanilla extract (2 ml)
1 1/3 cups packed flaked coconut (170 grams) – Bakers Angel Flake
2/3 cup toasted, chopped pecans
Optional – 1/2 cup diced dried pineapple
Preheat oven to 350 degrees F (175 degrees C.)
Combine the flour, baking soda, and salt; stir well and set aside.
In a stand mixer fitted with a paddle, beat the butter until creamy. Beat in the brown sugar, and granulated sugar and continue beating for another 2 minutes or until creamy and smooth. Beat in the egg and vanilla, scraping sides often, and beat for about a minute on medium. By hand or using lowest speed of mixer, add the flour mixture gradually and stir until mixed, then mix in the coconut and pecans. Add pineapple if using. Dough will be fairly thick and easy to shape.
At this point you can chill the dough until you are ready to use it (in which case the cookies will be slightly thicker) or just keep going.
Shape dough into 1 inch balls (a little bigger if you like) and arrange 3 inches apart on a parchment lined cookie sheet.
Bake on center rack for 10- 15 minutes in the preheated oven or until lightly browned around edges. Cool on wire racks.
Makes about 32-36
Oh yeah, dried cherries in those would be awesome! I love dried cherries
The ones I just made yesterday were very chewy, too. I really liked them that way. They were very good. These are definitely a great combo of flavors!
i have been on a very long pineapple kick. don’t know why, but just craving it like crazy. i want to make a pineapple fritter. lol
Sounds like you’re ready to throw in the towel. These look good, even if they are not Publix like Calypsos. I know apricots aren’t tropical, but they sound like a good addition too. And I’ve never baked with candied mango, but that sounds like a worthy addition.
They look delicious Anna. I love coconut in cookies and the dried pineapple really sounds good!
I have been on a hunt for Publix Calypsos since you mentioned them and have not been able to find them. I don’t think my Publix carries them.
Either way these cookies sound yummy. I made something similar for my dad’s birthday last year. I used a coconut cookie recipe I had and added nuts, dried pineapple, and chocolate chips. He loved them.
what an exotic cookie! I like it